Raw Eggs Are Hot in Restaurants,
But if It's Undercooked It's Risky

Sarah Karp likes to think of herself as a foodie. But recently when the waiter delivered her tuna appetizer at a Japanese restaurant, she immediately thought, "I'm not eating that."

The offending ingredient: a raw egg. It took Ms. Karp several minutes to get up her nerve to taste it, and even then she had to mix in a lot of wasabi, or Japanese horseradish, to get it down. "The consistency was a little off-putting," says Ms. Karp, a 26-year-old New Yorker who works in finance. "It was sticky, creamy...